Chipotle Chicken and Potato Skillet

Tender bites of chicken and fluffy potatoes with a kick of chipotle sauce.

Course Dinner, Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 479kcal

2 Tablespoons oil (olive oil, avocado oil, vegetable oil)
28 ounce bag frozen diced potatoes with peppers and onions (also called Potatoes O’Brien)
¼ cup diced yellow onions
1 pound boneless, skinless chicken breasts, cubed (or thighs or tenderloins)
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon kosher salt
¼ cup creamy chipotle sauce
1 cup shredded cheddar cheese (more, to taste)
2 green onions, sliced

Add 2 Tablespoons oil to a large skillet over medium to high heat. Once hot, add 28 ounce bag frozen diced potatoes with peppers and onions and ¼ cup diced yellow onions. Sauté and stir for about 7-10 minutes, or until the potatoes have a little color and the onions are getting translucent.
Add 1 pound boneless, skinless chicken breasts, cubed and sprinkle with 1 teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder and ¼ teaspoon kosher salt to the skillet.
You can add a bit more oil if the potatoes are starting to stick to the skillet.
Sauté and stir until the chicken juices run clear. You want an internal temperature of the chicken to reach 165° F.
Add in ¼ cup creamy chipotle sauce. Gently stir until combined.
Top with1 cup shredded cheddar cheese. Turn off the heat and place the lid on top for the cheese to melt.
Drizzle a bit more creamy chipotle sauce on top if you like.
Top with 2 green onions, sliced and serve!

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.